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Dr. Walnut


1
You know what eggs are. In cocktails, eggs are used for their foaming properties, giving the drink a rich and creamy texture. The eggs proteins form a 'net' that traps air and liquid extremely well; for this reason, drinks that contain eggs are shaken. They are also used for egg washing, a type of booze washing. Some cocktails use only the egg white (fizzes) and some use the whole egg or only the yolk (flips). There are common non-egg substitutes out there, check out insta-foam
0.25 oz
A brand of noisette (hazelnut) liqueur. Produced in Italy and usually about 20% ABV. The bottle is designed to look like a friar.
0.25 oz
A blend of the Original Combier, V.S.O.P. cognac and Elixir Combier, with ingredients such as aloe, nutmeg, myrrh, cardamom, cinnamon, and saffron.
0.5 oz
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
0.5 oz
A syrup with ginger root flavoring. Make it yourself: Combine 120mL fresh ginger juice, 100g superfine sugar (about 2:1.5 by mass). Or you can also boil some ginger slices in a simple syrup mixture. We always assume a 1:1 syrup unless otherwise noted in the recipe itself.
0.75 oz
An Italian amaro distilled from a secret mix of caramelized sugar, gentian, bitter and sweet orange and natural herbs; 30% ABV. A notable substitute for Amer Picon.
1 oz
Also called Jenever, Dutch gin or Holland gin, this is the oldest type of gin and is still made in the Netherlands, France and Germany. It is mild flavored gin with slight juniper flavor and aroma. usually bottled around 30-35% ABV.
0 grated
A 'catch-all' ingredient used in certain cocktails that call for in-depth, specific, or otherwise uncommon spices that aren't available to add to Mixel. The user should specify whats in this mix in the cocktail recipe.
0 grated
A 'catch-all' ingredient used in certain cocktails that call for in-depth, specific, or otherwise uncommon spices that aren't available to add to Mixel. The user should specify whats in this mix in the cocktail recipe.

Combine all in a shaker tin and dry shake without ice to emulsify. Add ice and shake again. Strain into a chilled coupe. Garnish with grated hazelnut and walnut. #shake #straight


A nutty and bitter gin sour from Nathan O’Neill. To make the ginger-lime syrup: Combine 600g water, 800g light brown sugar, 300g chopped ginger, 95g lime juice in a sauce pan. Simmer for 45 minutes, stirring occasionally. Add 20g lime zest. Allow to steep for 30 minutes. Strain and cool.


Bitter
Herbal
The NoMad Cocktail Book
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